My first manual from Owner-Manuals.com but not the last! I am very satisfied with the easy ordering and promt delivery of a manual I did not find anywhere else.
This manual is very helpfull to use the Power Supply. All technical information has been available.
For service use the circuit diagrams are very good.
Thanks .
Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
Text excerpt from page 11 (click to view)
Uses, tables and tips
Pans
The better the pan, the better the results. � You can recognise good pans by their bases. The base should be as thick and flat as possible. � Pay particular attention when buying new pans to the diameter of the base. Manufacturers often give only the diameter of the upper rim. � Pots with aluminium or copper bases can cause metallic discolouring on the ceramic glass surface, which is very difficult or impossible to remove. � Do not use cast iron pans or pans with a rough, burred or damaged base. This can produce permanent scratching if the pan is slid across the surface. � When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex). � If you wish to use special types of pan (e.g. a pressure cooker, simmering pan, wok, etc.), please observe the manufacturer's instructions.
2
Energy saving tips You can save valuable energy by observing the following points: � Always position pots and pans before switching on the cooking zone. � Dirty cooking zones and pan bases increase power consumption. � Whenever possible always position the lids firmly on pots and pans to cover completely. � Switch off the cooking zones before the end of the cooking time to use the residual heat such as to keep foods warm or for melting. � The base of the pan should be the same size as the cooking zone. � Using a pressure cooker reduces cooking times by up to 50%.
